Updated: Jun 3
11 Inch Chef’s Ware Skillet and Cover
1 Cup Green Salsa (240 ml.)
1 15- Ounce Can Cream – Style Corn (440 ml.)
1 11- Ounce Can Whole Kernel Corn with Peppers (330 ml.)
7 to 8 Ounces Uncooked Macaroni (225 grams)
1 ½ Cups Milk (360 ml.)
8 Ounces Mexican – Style Process
Cheese Loaf, cut in 1- inch cubes (120 ml.)
Mix together all except cheese. Lightly oil the 11” Chef’s Ware Skillet. Place over medium low heat. Add macaroni mixture and cover.
Simmer gently until the macaroni is cooked, approximately 20 minutes. Add cheese and replace cover. Reduce heat to low and continue cooking 5 minutes or until cheese is melted.
Macaroni mixture can be made up to 24 hours ahead of time. This will soften the macaroni and decrease cooking time.